Ingredients:
3 1/3 c. flour
2 tsp. baking sod
3 c. sugar
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground ginger

1 c. oil
4 eggs
2/3 c. water
2 c. pumpkin

Icing:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Directions:
1.Prepare muffin tins with muffin cups
2.Stir in all dry ingredients first then add wet ingredients
3.Fill muffin tins three-quarters full and bake at 350 degrees for 20-30 minutes or until toothpick inserted in center comes out clean.
4.Prepare icing in a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. I toped each cupcake with a pumpkin shaped candy corn.

Rating:made the house smell so yummy! A great treat for fall or even a Halloween party. (9/10)

Ingredients:
4 crisp apples, firm, unbruised
12 ozs. soft and fresh wrapped caramels
1 Tbsp. hot water
12 ozs. good-quality chocolate chips
About 1 c. chopped nuts

Directions:
1.Wash and dry apples well, and set out at room temperature for at least 30 minutes. This is especially important if the apples have been refrigerated; they must not be refrigerator cold when dipped.(or caramel will harden too quickly)
2. Insert wooden popcicle sticks into stem end of each apple. cover cookie sheet in parchment paper
3.Place caramels in saucepan and melt over low/medium heat until completely smooth
4. Dip apples into caramel until evenly coated(use spreading knife to coat sides) let excess drip and scrap off the extra on the bottom. place on pan. Refrigerate for about 20-3o minutes.
5. Melt chocolate on low heat, after completely melted take off heat and use spreading knife to cover apples completely. Quickly roll apples in chopped peanuts and lightly press in. Refrigerate until ready to serve.

My State Fair blue ribbon winning recipe:

Ingredients:
1 package devils food chocolate cake mix
1 (5.9) box chocolate pudding mix
1/2 cup vegetable oil
1/2 cup warm water
4 eggs
1 cup sour cream
2 big tbsp peanut butter
1/2 bag of chocolate chips

Directions:
1.Preheat oven to 325 degrees and grease bundt pan
2. In a large bowl mix together the cake and pudding mixes, oil, sour cream, and water. Once throughly combined add each egg in one at a time.
3.Add in peanut butter and chocolate chips and stir until evenly spread
4.Pour batter into greased 12 cup Bundt pan
5.Bake for 45-55 minutes or until tooth pick comes out clean. Let the cake cool for at least 40 minutes before removing.
6.Drizzle with chocolate or a dusting of powder sugar if desired

Rating:
This is a big big hit in my family. Its really moist and has a great chocolate taste. (10/10)